Tempeh (or chicken) Tacos with Habanero Salsa Fresca

Sometimes I like making dinner so much I get to do it twice in one night. Or, more realistically, Mike is a whole lot more excited about chicken than he is about tempeh, so I end up figuring out how to make a recipe two ways. (Although he did end up admitting that the tempeh was really good!)

If you’re looking over the recipe thinking that soy sauce seems out of place in a marinade for tacos, I can relate. I had the same thought, but forged ahead anyway and the results were delicious. Of course you don’t have to make this salsa to go with these, but I think fresh homemade salsa is so much better than store bought that I always make it from scratch.

Tacos
1 8 ounce package tempeh, cut in 1/2″ thick slices OR 2 bone-in, skin-on chicken thighs

Marinade:
1 tsp chili powder
1/4 tsp cayenne
1 clove garlic, finely minced
1/2 tsp dried oregano
1 tsp ground cumin
1 tbsp soy sauce
juice of 1/2 lemon

nonstick spray
corn tortillas
lettuce
sour cream
shredded cheese or crumbled queso fresco
habanero salsa (below)

To make the marinade, mix all ingredients except tempeh or chicken.
If using tempeh: Put the slices in boiling water and boil for 10 minutes, then drain and toss with the marinade. Put in a ziploc bag in the fridge for at least 2 hours.
Heat a skillet and spary with nonstick spray. Cook the tempeh for a few minutes on each side, or until slightly browned.

If using chicken, just put the chicken in a bag, pour in the marinade, and chill at least 2 hours.
Bake the chicken in a foil packet in a 375 degree oven for 30-40 minutes, or until done.
Let cool slightly, then shred with a fork.

Heat the corn tortillas in a 300 degree oven (I just put them directly on the rack) for a few minutes, or until warm and pliable. Assemble tacos with desired accoutrements.

Salsa
3 large, ripe Roma tomatoes
1 habanero pepper
juice of half a lime
a few pinches salt
2 tbsp chopped fresh cilantro
1/4 white onion, chopped

Soak the chopped onion in a bowl of cold water for about 15 minutes, then drain in a mesh strainer.
Stir all ingredients together and adjust salt and lime juice to taste. I don’t bother peeling or seeding the tomatoes, I just cut the little area around the stem out and go to town!
I like to let the flavors mellow in the fridge for about an hour before I eat this, but that part is optional.

NOTE: Habaneros are pretty spicy. If you’re not up for that, this salsa can be made milder with half a diced jalapeno, seeds removed.

Blog Widget by LinkWithin

3 comments to Tempeh (or chicken) Tacos with Habanero Salsa Fresca

  • I’m pretty sure I get tacos at Islands with a terriyaki sauce, so soy sauce doesn’t seem so strange to me. And tacos are such a fabulous weeknight meal.

  • Habanero?! Wow! You must have good heat tolerance! I can’t handle it.

  • Don’t think I’ve ever tried tempeh…but the dish looks great! Good idea about soaking the onions.

    I’m really glad you found my butternut squash soup helpful in solving your dilemma of what to do w/leftover coconut milk.

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery